Pan Fry Meat

The dos and don'ts of cooking meat

Searing will help to seal in the juices and flavours of the meat while cooking, without making it overcooked and dry. Ensure the pan is very hot. Once the meat is slightly brown on one side, flip it over and cook the other side. For beef, you might want to turn off the heat once the centre is almost cooked.

Cook meat at room temperature. Do not cook frozen or chilled meat straight from the fridge. Meat that is marinated can sit at the counter for 45 minutes without causing harm to human consumption. Cold meat would bring down the temperature of the pan and cause the meat to give out water and lightly sauteed instead of grilled.